Something similar happened to the present editor, who in his office of sworn chemist was called upon to determine the amount of sugar and starch present in certain crumb chocolates on the one hand, and the amount of cacao material on the other. As the official inspectors insist on their prescriptions being carried out with scrupulous exactitude, he found it necessary to give a double result, the one in accordance with these prescriptions, and the other when double the amount of water was used, taking care to explain the whole matter at length. But it occasioned some surprise, and finally the task of investigating and testing was withdrawn and given to another. Another polarimetric method, recommended by Woy[192], is carried out as follows. Two portions of half the normal weight (13·024 grammes) of rasped or shaved chocolate are placed in 100 ccm and 200 ccm flasks respectively, moistened with alcohol, then treated with hot water and stirred up till the sugar is dissolved. 4 ccm of basic lead acetate solution are added to each flask, by which means the chocolate in suspension loses its viscosity. After being cooled, the solutions are made up to the marks, well mixed and filtered. Two quickly filtering liquids are thus obtained, which are then polarised in 200 mm tubes. With chocolate containing meal, the temperature must not exceed 50° C. From the two polarisations, the following equation results: a (100-x) = b(200-x), in which _a_ and _b_ are the results of polarising, and x the volume of the insoluble substances, including the lead precipitate, contained in the half normal weight. The product of the equation gives the amount of sugar present. Woy’s method has the great advantage of avoiding the error due to the volume of the undissolved cacao and lead precipitate. The third method, as adopted by Zipperer[193], is as follows: 50 grammes of chocolate, finely divided with an iron grater or rasp, are treated with exactly 200 ccm of cold water, frequently stirred for 4 hours, then poured on to a previously moistened and well wrung pointed bag. The specific gravity of the filtrate is taken in an araeometer, specially constructed for the purpose by Greiner of Munich on lines suggested by Zipperer himself. On the scale of the araeometer is given the percentage amount of sugar in the chocolate, from 5 to 5 percent, with subdivisions of one percent, so that the reading can be quickly taken, without correction. In the determination of sugar by weight, the chocolate is first defatted with ether, the sugar extracted with alcohol, then inverted, the inverted solution treated with Fehling’s solution and the copper precipitate weighed. The process has little to recommend it, being troublesome and admitting of a large margin of errors.